The best homemade pie crust you will ever make!
This pie crust will make any pie 100 times better! The secret to why it's so flaky is using butter and cream cheese.
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No lard in your pie crust?
I know many long time pie makers might laugh, but honestly it tastes SO much better with cream cheese!
What kind of pies go well with these butter and cream cheese pie crust?
Honestly, all of them! Here are some of the pies I have made with this pie crust:
These are just the ones I have made, but this crust would also be great for a savory pie like a chicken pot pie.
How to make the Best Flaky Pie Crust
1 cup butter
1 8oz package cream cheese
2 ½ cup flour
1 tablespoon sugar
3-4 tablespoon cold water
This flaky pie crust recipe makes about 2 9-inch round pie crusts.
First things first, cube the sticks of butter and the cream cheese, and add to a bowl.
Then add the flour and sugar, and start cutting it into the butter & cream cheese cubes. I find this pastry blender makes quick work of this, but you can also use 2 forks (just takes longer).
Then add the water. With your hands, knead the dough until it is all uniform. Next, let this flaky pie crust dough rest in the refrigerator for about an hour. This is an important step that I used to skip for the longest time, and I realized this caused my pie crusts to sink inward if I pre-baked them before filling.
Finally, you will roll out half the flaky pie crust dough to fit your pie pan using a rolling pin. I usually put my pie pan above my dough occaisionally as I roll it out so that I can see if it is rolled out enough to fit the pan.
Once it is large enough that it will clearly fit into your pan (see picture above), you are ready to get in into the pan. I have found that the easiest way to do this is to fold your dough in half ever so gently and then half again. This just makes lifting it off the parchment paper or floured surface easier without rips or tears. Then you place it in your pie and unfold.
After you unfold the dough, you can crimp the edges so it looks more finished.
Voila! The other half of the pie can be used for the top of the pie, or a lattice top depending on what you like. Then bake your pie accordingly to your filling recipe or if you aren't using a recipe I have found that 350 degrees fahrenheit for about 40 minutes will do the trick.
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Flaky Pie Crust
This flaky pie crust is perfect for sweet dessert pies or savory pot pies. The secret to why it's so flaky is the use of butter and cream cheese.
- 1 cup salted butter cubed
- 1 8oz package cream cheese cubed
- 2 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 3-4 tablespoon cold water
In a large bowl, combine the butter and cream cheese. Then, add in the flour.
Using a pastry blender or 2 forks, work the flour into the cubes of butter and cream cheese.
Then, add in the sugar and mix again with your fork or pastry blender. Finally, add in the water. Start with 3 tablespoon of water and work it into your dough with your hands. If it's still too crumbly, add in 1 tablespoon of water as needed until the dough is coming together.
Form the dough into a ball. Then, wrap your bowl and place it in the refrigerator for 1 hour.
Split your dough into 2 equal sections and then roll the first one out on a floured parchment paper. Use your pie pan to eye how big you need your crust to be.
Carefully place the pie dough into the pie pan. If you have any extra long spots, cut them off with a pizza cutter or butter knife.
Fill the pie with your choice of filling. Then, use the other half of your pie dough to roll out and place on top. Bake for 35-40 mintues or what your recipe calls for.
If you like a crispy pie crust, pre-bake your pie dough for 12 minutes at 325 degrees Fahrenheit.
To pre-bake, poke the pie dough with a fork on the bottom and sides. Then, place a parchment paper on top of the pie dough. Fill it with dried beans or pie weights.